Twice Baked Potatoes
- 8 baking potatoes, (6 to 8-oz. each), washed
- Canola oil
- 2 sticks butter
- 1 cup bacon bits (or fry your own)
- 1 cup sour cream
- 2 cups Cheddar-Jack cheese, divided
- 1/2 cup whole milk
- 2 teaspoon salt
Preheat oven to 400 degrees.
Place potatoes on baking sheet. Rub them with canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
Slice butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove potatoes from the oven. Lower the heat to 350 degrees.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Mix the potatoes into the butter, bacon and sour cream. Add 1 cup cheese, milk and salt.
Fill the potato shells with the filling, heaping it all into the shells. Top with the remaining cheese.
Bake for another 15-20 minutes.
“God shares in our sorrow.”